In a large frying pan with a lid heat the oil. Throw in the kale and toss in the oil, sprinkle with the garlic, stir and put the lid on to cook the kale for 3-4 minutes, shaking the pan occasionally.
Once the kale is cooked with toasty edges add the anchovies, 1tbsp Sarson’s Malt Vinegar and mirin.
Sprinkle with sesame seeds, toss well, cook for an extra minute then serve.
